TheBrewingMedic
Well-Known Member
CV Bochet ready for bulk aging and clearing
@MasterJeem,
How do you do your labels? Very nice.
i'm not sure if i'm allowed to post these links or not, but i just buy this paper, which is incredibly cheap and have my buddy print them out on his label paper. i made the label on photoshop. the dragon, if you dont know, is actually the "skyrim" symbol and i made it blue, added some text and viola. anyways, here's the paper:
http://www.ruffledhomebrewing.com/SearchResults.asp?Cat=171
attached is the prototype for my next lemon/lime batch
Not my mead, but I was at a homebrew club meeting tonight, and one of the members brought the blackberry mead he made for his daughter's wedding when she was five...in 1982. This piece of art is thirty years old. The picture does it no justice, as it was taken with my cell phone, but I had to share. I am blown away at how smooth it was. He said it is 16% at least, and it tasted like it just came out of the comb.
He also had a bottle each of an eight year old cranberry melomel and a five year old pyment he made. No pictures of those, but they were out of this world, too. I felt so honored to be allowed to try something thirty years in the making.
gilliam said:I just bottled the result of an experiment. I used the same batch size, same yeast but different types of honey. Since I'm rather new to meadmaking, the idea was to find out how much the honey influences the result.
Also, it was interesting to see how the flavour changed during the fermentation process.
I just bottled the result of an experiment. I used the same batch size, same yeast but different types of honey. Since I'm rather new to meadmaking, the idea was to find out how much the honey influences the result.
Also, it was interesting to see how the flavour changed during the fermentation process.
Very nice! So, how do they taste.....
gilliam said:The yeast in question was Wyeast Sweet Mead Yeast. I can only confirm what many others already stated - it's high maintenance.
Both batches ended around 0.996 after fermentation.
The eucalyptus honey had a mild taste from the start, so the result was a rather dry mead with a slight sweetness in the aftertaste. Not bad.
The lime honey was *very* sour and it almost tasted like lime juice and sugar. I thought this would be a complete disaster.
The end result was not what I expected. There is still a hint of the lime, but the experience was rather a freshness with a pleasant acidity. Something to be enjoyed during summer afternoons I think.
A cyser I made back at the end of 2012.
DisturbdChemist said:<img src="https://www.homebrewtalk.com/attachment.php?attachmentid=61189"/>
Strawberry/kiwi mead taste test. It passed
The cyser from the future!! how did you do that? Can I use your time machine
Cranberry Braggot........Technically its at least half mead
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